Agro Elite Bundi, Rajasthan

A Brief Introduction Zucchini or Courgette is a variety of summer squash with smooth and dark green skin. Its cylindrical shape resembles a cucumber. Along with some other squashes, it belongs to the species Cucurbita pepo. Courgette is the British, and particularly the New Zealand name for zucchinis. It can be yellow, green or light green, and generally has a similar shape to a ridged cucumber. However, certain cultivars can produce round or bottle-shaped fruit. This this oval squash-like gourd is also known by the name of “vegetable marrow,” in some parts of the world. Like all summer squash, Zucchini also has its ancestry in the Americas.   The Americans and the Australians know this moderately long cylindrical summer squash by the name of Zucchini; whereas the Britons and the New Zea-landers know this green-skinned crop as courgette. Zucchini is perhaps the best known and most popular of the summer squashes. It can be steamed, grilled, sautéed, deep-fried, and baked. Zucchini is a member of the cucurbit family and is related to watermelons, gherkins and cucumbers. In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.   Nutritional Value Being a good source of Vitamin A, Zucchini is regarded as a healthy food by the global dietitian fraternity. Low in calories, these cylindrical shaped fruits also contain a healthy supply of manganese, folate, and potassium. They’re often a great food if you’re dieting, since manganese is known for its ability to speed up the metabolism. Growing Zucchini Plant It is one of the easiest vegetables to cultivate in temperate climates. You do need to plant two plants since the squash depends upon cross-pollination by honeybees in order to fruit. A single plant is capable of growing an impressive amount of zucchinis.   Culinary Uses As a versatile vegetable, zucchini can be steamed, grilled, sautéed, deep-fried, and baked. Their fresh and delicate flavour make them perfect for various culinary purposes. Their slices are widely used into stews and soups. They performed extremely well when used in pasta sauce or in spicy zucchini bread or muffins. On a few occasions, they are used in preparing desserts. Additionally you can make zucchini pancakes that are savory, or use zucchini in lasagna. In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. In France zucchini is a key ingredient in Ratatouille, a stew of summer vegetables in olive oil, cooked for an extended time over low heat.

Shelf Life : 5-7days

Packaging Type : Gunny Bag, Jute Bag

Packaging Size : 10kg, 25kg, 50kg

Ranked next to maize in terms of consumption, wheat has been playing an important role in leveraging the agrarian scenario of India. The annual production of wheat in India stands at 65-75 million tonnes, thereby making India its second largest producer in the world after China. People in India consume 70-72 million tonnes of wheat on an average. In India, it is commonly known as ‘atta’ and is eaten mostly in the form of rotis, chapatis, etc. There are about 200 flour mills operating in India having a capacity to produce about 15 million tons of wheat.   Definition of Wheat Wheat is defined as a cultivated grass which is grown primarily for its nutritional grains. It grows anywhere between 2 and 4 feet. The scientific name of wheat is ‘Gramineae’ and belong to the genus ‘Triticum’. There are a wide variety of wheat that can grow in different climatic conditions, whether it’s cold, hot or dry. It is an annual crop that grows once a year, and thus, at the end of each year, the fields must be plowed and prepared to enable the grass to grow. It can be planted to some extent as a forage crop for the livestock, whereas the straw of the wheat can be used to make roof thatching or as fodder for animals.   Types of Wheat A wide variety of wheat is grown in today’s times. However, the three principal types of wheat that are produced in India comprise of: Hard Red Winter Wheat: It produces good quality flour used primarily in making bread, burgers, biscuits, etc. It has a high protein content of 10-14%, because of which it has a high amount of gluten in it Soft Wheat: Products like cakes, doughnuts, cookies, pastries, etc. are best made with soft wheat as it does not require the same amount of leavening as yeast bread. It contains about 6-10% protein in it Durum: Durum has a very hard texture and has a high protein and gluten content in it. It contains semolina, a course, golden amber product, which, when mixed with water, forms a dough. It’s this dough that is largely used in making pasta products like noodles, spaghetti, etc. White Wheat: It has a soft texture and is used in making cereals, cakes, biscuits, etc.   History of Wheat Wheat is one of the oldest forms of crop to be cultivated, and is believed to have been grown in around 10,000 BC. It was first cultivated in Southwest Asia, in an area known as the Fertile Crescent. Even in the Mediterranean region, around the same time, wheat was considered to be a very important crop for cultivation. Wheat played a major role in the Roman empire, so much so that it was often referred to as the ‘Wheat Empire’. During the Neolithic period, the production of wheat spread to India, Ethiopia, Great Britain, Spain and many other part of the world. By the 18th century, the use of seed drills replaced the practice of manual sowing and by the 20th century, many new forms of cultivation like fertilizers, threshing machines, etc. increased the yield of wheat. Today, new varieties of wheat are being developed throughout the world for better nutritional as well as commercial value. Process of Wheat Milling Wheat should be processed before it can be consumed in the form of a food product, since the insects and germs present it can cause serious health repercussions. Following is a detailed description of how the wheat is processed in a flour mill: The first step in this process is the cleaning of wheat which is done using specially designed machines in which the impurities like straws, weeds, etc. are removed The kernel of the wheat grain is moisturized in a process known as tempering which makes the bran coat tough, thereby enabling it to separate from the endosperm in a complete manner The wheat that has been tempered is then sent for grinding, where the kernel is passed through a series of rollers to help it crack and ground. After is has passed through each set of rollers, the wheat is sifted to separate the fine flour particle from the endosperm particles and bran The wheat flour is bleached and the Vitamin B elements like thiamine, riboflavin, niacin, etc. as well as iron, are added to it before it is packed to be sold to the consumers. Various Stages of Wheat Plant Following are the various stages through which the wheat plant goes, before it is sent to the mills for processing : Planting: The soil required for planting seeds requires sufficient moisture as this helps in germinating the seeds at a faster pace Growing: The head of the wheat plant is developed at the tip of the stem. This head contains the kernel and is pushed up as the stem grows at a fast pace. Once the kernel in the head is fully developed and become mature, the green color present in the leaves and the stem disappears and the kernel is dried quickly Harvesting: Harvesting of the wheat plant is done when the kernel has lost around of 15% of the moistur Health Benefits Associated with Wheat Wheat bring with itself loads of health benefits that can be discussed as follows: Bread, which is made of wheat flour, is extremely nourishing and gives strength and vitality to people with high appetite. It also helps in curing nose bleeding when wheat, dissolved in milk and sugar, is consumed by the victim It is a rich source of Vitamin B and basic amino acids, including arginine and lysine Wheat also helps in curing constipation and is beneficial for people suffering from cancer The whole grain in wheat helps in preventing diabetes as it influences the insulin level through maintaining the body weight.

The watermelon plant is a climber or a trailer or a vine like structure, originally from South Africa. Scientifically known as the Citrullus lanatus, it belongs to the family Cucurbitaceae. The fruit produced by this plant is called pepo by the scientists. This fruit has a thick rind (exocarp)and has a soft edible pulp (endocarp or mesocarp)on the inside, usually with a lot of seeds. The sweet and juicy flesh ranges in colour from pink, red to yellow. Watermelon is a tasty and filling fruit, which is low on calories and has absolutely no fat. Though, it is mostly the pulp which is consumed, but the outer shell and seeds are also consumed in many countries. In many Asian countries, roasted watermelon seeds are eaten as a snack. The rind is used in the form of pickles, jams, etc.   Watermelon Varieties   The Moon and Stars Variety: This variety is one of the oldest known varieties, and has been cultivated since the 1930′s. These watermelons are purple/black from the outside, having yellow circles. The weight of an average watermelon of this variety ranges from 9-23 kgs. The flesh is pink or red and it has brown seeds. This variety is ready for harvest in about 90 days from its day of plantation Yellow Watermelon: This watermelon variety derives its name from the colour of its pulp, which is yellow in colour. It is sweeter than all the other varieties and has a distinct honey like flavour Orangeglo: Orangeglos’ are a watermelon variety, which have an orange pulp. They are large in size,have an oblong shape and an average fruit weighs about 9-14 kgs Cream of Saskatchewan: They are a small round variety, which are around 10 inches in diameter. The rind of this variety is thin and is usually light green with dark green stripes. It has a sweet white flesh with black seeds. These melons take about 80-85 days to become ready for harvesting Melitopolski: This variety comes from the Volga River region of Russia, and has small round fruits of 28-30 cms in diameter. This variety of watermelons ripens early and takes 95 days from plantation to harvest Dansuke Watermelon: This variety is round in shape, has a black exocarp, with no spots or stripes. They are only grown on the island of Hokkaido in Japan. The average selling price of this variety is usually around 25,000 yen.     Nutritional Profile A watermelon is approximately 92% water, and is an excellent thirst quenching fruit. It is full of phytonutrients, and is also a good source of vitamins A, C and has ample amounts of potassium, thiamine, etc.   Is it Sweet? The question almost never skips our mind, when we are buying watermelons. Buying melons is a gamble, as one cannot say if they would be sweet or not. Buying them cut is easier, as the ones having a deep colour without the presence of any white streaks are the indications of a sweet flesh. While choosing a whole watermelon, care should be taken to purchase a heavy one, with a rind, which is neither too dull nor too shiny. Also, the base of the fruit should be of a lighter yellow shade, as this shows that the fruit was allowed to ripen with the yellow portion resting on the ground. The even coloured small watermelons are generally the ones, which have been picked before they were fully ripe, and therefore suffer in their taste, texture and juiciness. Getting Experimental with Watermelon Watermelon Slush: In the sweltering summer heat, smoothies are more than welcome. Watermelon slushies are an excellent way to beat the heat. De-seed the watermelon, add lime juice, little sugar, some water, black pepper and crushed ice. Put all the ingredients in the blender, blend till smooth and then serve chilled Watermelon Salad: Sliced onions and diced watermelon with seasoning make an effective summer salad. Watermelons can be combined with almost any fruit to make a healthy and filling salad Watermelon Yogurt: Mix watermelon with yogurt and blend, then chill in the refrigerator and then serve. It forms a low cal dessert, which can be enjoyed by the entire family Fruit and Cream: Watermelon may be scooped in the shape of balls along with other fruits. Take fresh cream and some icing sugar and then whisk till smooth. Pour this mixture over the fruit balls for a refreshing taste Watermelon Juice: De-seed the watermelon and then blend it in a mixer. After all the lumps disappear, strain the mixture. To this mixture add water, salt, sugar, pepper and the concentrate on a few mint leaves. Serve in a glass filled with ice. Unknown Facts In Vietnam, watermelons are an important part of the new year celebration (Tet), as their colour is considered to be auspicious In the Mexican culture, the watermelons are related to the dead, as an art related to the Mexican holiday Dia de los Muertos, which depicts watermelons being eaten by the dead or are shown in close relation with the dead The African Americans were often depicted as eating the fruit with inordinate relish, in racist caricatures Watermelons are extremely popular in the southern United States, and a watermelon seed spitting contest is organized at Georgia’s Redneck games every year Carved watermelon is worn like hats by the CFL’s Saskatchewan Roughriders’ fans to imitate the helmets worn by the players In Australia, watermelon has political connotations. The term watermelon is used to denote environmental political groups, implying that these parties are green on the outside and red on the inside.

Before throwing light on the vanaspati ghee or the vegetable fat, lets discuss vanapati. In Sanskrit, vanaspati refers to the entire plant kingdom including herbs, flowers, seeds, etc. However, in ancient texts like Charaka Samhitā, Sushruta Samhita and the Vaisesikas, it is limited to plants that bear fruits but no evident flowers. But now, it includes everything about plants. Vanaspati ghee or vegetable fat is obtained by controlled hydrogenation of edible liquid oils soft oils, so that its hardness, consistency and rainy appearance resembles natural ghee (clarified butter). The oil is derived from plants and are composed of triglycerides, a glyceride in which the glycerol is esterified with three fatty acids.

Turmeric…In Brief From a simple housewife in an Indian family to the hermits in the Himalaya, turmeric is associated with everyone’s lives in some way or the other. It has been used since time immoral as a food ingredient, medicine, herb, coloring agent. It is also popular as medicine popularly used as a part of home remedy, when applied on face it is said to impart a natural glow on the skin. Turmeric is one of the most popular spices of India. Almost in every dish prepared in India, Turmeric is added in it. Further, it is also regarded by the Hindus as something ‘sacred’ for use in ceremonial and religious functions. With so many varied usage turmeric is a popular product all over the world.Several unique properties of turmeric make it an ideal choice as a food flavor. It also finds use in the preparation of liquors, dyestuffs, medicines, cosmetics and toiletries. It is used as natural colorant.   The curcumin present in turmeric imparts its distinctive yellow color. In beauty enhancement, women have used turmeric paste since very ancient times. Today, it is widely used for its antiseptic and anti tanning properties. It prevents and cures pigmentation, making skin translucent and glowing, besides smoothening it. It also helps in protecting the skin from water allergy.India is the principal supplier of turmeric to the world markets producing about 1,00,000 tonnes of rhizomes per annum.     Turmeric Plant Description Turmeric also known by the names of kunyit (Indonesian and Malay) or haldi or pasupu in Asian countries and Indian Saffron in European nations, is a rhizomatous herbaceous perennial plant of the ginger family, zingiberaceae. Botanically known as curcuma longa, turmeric is a native of southern or southeastern Asia, probably India. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive.Turmeric plant grows uprightly upto the height of 1 meter, having a short stem and tufted leaves. Its flowers are somewhat yellow-white in colour and are sterile and do not produce viable seed. The rhizomes are short and thick and they constitute the turmeric of commerce. These aromatic rhizomes, with a musky odour and yellow colour, are largely consumed as a spice for daily use. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor and has a mustardy smell. Turmeric only reproduces via its rhizomes.   History of Turmeric in a Nutshell For thousands of years turmeric has been widely used for its culinary and medicinal properties. In Hindu religious ceremonies, is finds an important space. The following is the brief history of turmeric:   It is believed that turmeric has been originated in southern Asia, possibly in India Turmeric is mentioned in the ancient sanskrit writings It is believed that turmeric was probably cultivated at first as a dye, and then became valued as a condiment as well as for cosmetic purposes In the 13th century Marco Polo wrote of this spice Turmeric has a long history of medicinal use in South Asia, cited in Sanskrit medical treatises and widely used in Ayurvedic and Unani systems Susruta’s Ayurvedic Compendium, dating to 250 BC, recommends an ointment containing turmeric to relieve the effects of poisoned food.   Turmeric Powder  Manufactured from the rhizome of the curcuma longa plant, turmeric powder is extensively used in Indian dishes, including lentil and meat dishes, and in south east Asian cooking. It adds a warm, mild aroma and distinctive yellow colour to foods. It is essential to curry powders, and it is also used to flavour many Indian vegetarian dishes.*Uses of Turmeric Turmeric has a long history of uses. For centuries, this aromatic spice has been widely used as a medicine as well as a spice. Its use dates back nearly 4000 years, to the Vedic culture in India where it was used as a culinary spice and had some religious significance. In Ayurveda, the traditional healing system of India, turmeric is mentioned as stomachic, blood purifier, and is useful in curing common cold, leprosy, intermittent fevers, affections of the liver, dropsy, purulent ophthalmia (inflammation of the eye), otorrhea (discharge from ear), indolent ulcer, pyogenic (forming pus) affections, wound healing and inflammation. Culinary Uses In India, turmeric is an important ingredient in preparing almost every recipe. However, in non-Indian dishes, it is sometimes used as a coloring agent. It matches well with meat dishes and is used extensively in the East and Middle East as a condiment and culinary dye. In Moroccan cuisine, it is extensively used to spice meat, particularly lamb, fish curries, etc., and vegetables, its principal place is in curries and curry powders. Besides being widely used as a spice, turmeric is also used as a coloring agent in many preparing many food items. It also finds application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes orange juice, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, etc. Medicinal Properties Turmeric has many medicinal virtues. An analysis of turmeric shows that it consists of moisture 13.1%, protein 6.3%,fat 5.1%, minerals 3.5%, fibre 2.6% and carbohydrates 69.4% its mineral and vitamin contents are calcium 150 mg%, phosphorus 282 mg%, carotene 30 mg%, thiamine 0.03 mg% and niacin 2.3 mg% its calorific value is 349. T. It is used to heal many health disorders ranging from liver problems, digestive disorders to the treatment for skin diseases and wound healing. Since turmeric corrects the disordered processes of nutrition and restores the normal function of the system, it is highly beneficial in curing many diseases. It is currently being investigated for possible benefits in Alzheimer’s disease, cancer and liver disorders. It is highly effective in curing many diseases including: Anemia Measles Asthma Cough and cold Sprains Skin disorders Pain in chest Dental problems Poison of insect bite. Interesting Facts Associated with Turmeric In Indian Culture, especially in Hinduism, turmeric is associated with fertility and prosperity, and brings good luck if applied to a bride’s face and body, as part of the ritual purification before a wedding. Turmeric roots may be given as a present on special occasions, such as a visit to a pregnant woman. Turmeric powder is also sprinkled on sacred images. The use of turmeric is prohibited in a house of mourning. Yellow and orange, the colours of turmeric are regarded as special colours in Hinduism, yellow being associated with Vishnu, and as the colour of the space between chastity and sensuality. Whereas, the orange colour signifies sacrifice, renunciation and courage.    

Onion powder, a spice made from ground dehydrated onions is used for seasoning in cooking. Many cooks of the world prefer onion powder to fresh onions because it is easier to handle, saves time and require no chopping or special treatment. Prepared from finely ground dehydrated onions, they contain very strong smell and last for a longer duration, if properly packaged and stored. Since bulb onions contain much of the flavor and distinctive aroma of the onion, they are widely used for preparing onion powder. Onion powder is a perfect condiment for taco mix, chili, barbeque rubs, salad dressings, dips, marinades, and as an addition to hamburgers.Onions are an inseparable ingredient in many dishes including soups, stews, meats of all kinds,salads, eggs, salsa, etc., but chopping of onions takes lot of time and effort. Since onion powder is a easy substitute for fresh onions and a tea spoon of onion powder is capable of providing the nutty, and slightly sweet flavor of a medium sized onion, it is widely used by cooks all around the globe. However, some cooks discovered some loss of flavor in using onion powder.

The aromatic and versatile leaves of the several aromatic Eurasian herbs or low shrubs, having small, white to lilac flowers grouped in head like clusters. The perennial herb is native to southern Europe and the Mediterranean. Garden thyme is the most common variety which is a bush with gray-green leaves giving off a pungent minty, light-lemon aroma. Sub-varieties include the narrow-leafed French thyme and broad-leafed English thyme.   While the other variety is called Wild Thyme or Creeping Thyme. It is a low, usually prostrate subshrub growing to 2 cm tall with creeping stems up to 10 cm long, with oval evergreen leaves. Of wild thyme the most famous sub-variety is a thick ground cover-is lemon thyme, an herb with a more pronounced lemon aroma than garden thyme. Thyme is most widely used as a spice or seasoning in cooking. Whatever the variety, thyme is widely used in cooking to add flavor to vegetables, meat, poultry and fish dishes, soups and cream sauces. It’s a basic herb of French cuisine. It is available fresh, dried and powdered and is one of the few herbs that retain most of the flavor even when dried. It is extensively cultivated both commercially as well as in kitchen gardens, for culinary as well as medicinal purposes. Following are some of the varieties of thyme:- English thyme – the most common Lemon thyme – smells of lemons Variegated lemon thyme – with bi-color leaves Orange thyme – an unusually low-growing, ground cover thyme that smells like orange Creeping thyme – the lowest-growing of the widely used thymes, good for walkways Silver thyme – white/cream variegated Summer thyme – unusually strong flavor. A Brief Historical Background One of the earliest recorded use of thyme was in 3000 BC in Sumeria. The Sumerians used it as an antiseptic. The early Egyptians used thyme as an embalming agent during the mummification process for preserving their ancient pharaohs. Thyme was a very popular herb with the ancient Greeks and Romans. Greeks used it for massage and in bath oils, as incense and for medicinal purposes because of their aromatic properties. The Greeks often used the phrase “To smell of Thyme” as praise. Thyme was also considered the source of the best honey in ancient Athens. The ancient Romans would bathe in water scented with thyme before going into battle. Thyme was extensively used to lend an aromatic flavour to cheese and liqueurs. During the medieval times, thyme was associated with bravery and it was a ritual for women to give their knights a scarf that had a sprig of thyme placed over an embroidered bee. In the middle ages the herb was placed beneath pillows to aid sleep and ward off nightmares. It was also placed on coffins during funerals as it was supposed to assure passage into the next life. 16th century onwards thyme oil has been used as a mouthwash and for a range of medicinal purposes for its antiseptic properties.   Nutritional Profile The range of various health-supportive nutrients found in thyme is simply impressive. It is an excellent source of iron, phosphorous, potassium, zinc and manganese, a very good source of calcium and a food source of dietary fiber. In fact, 1 teaspoon of fresh thyme does contain a small amount of the daily dosage required of Vitamins A and C. Storage of Thyme Keep fresh thyme wrapped in a damp paper towel and place it in the refrigerator in order to keep it fresh for longer. Dried thyme can be bought in airtight glass jars from the supermarket.

An Introduction Sponge Gourd or Loofah/Lufah refers to any of several tropical annual climbers, cultivated for its edible young fruits. This member of the gourd family also grows as an ornamental plant in many parts of the world. The fruit of two main species viz. luffa acutangula and luffa aegyptiaca, is widely used as a vegetable in many Asian and African countries. It is one of the most popular vegetables of India. Matured sponge gourds are also used as a bath or kitchen sponge after being processed to remove everything but the network of xylem.   Primarily cultivated in India and the Middle East, where the name originates, sponge gourd is also grown in other warm, dry regions. As a hot weather crop, this plant prefers warm, dry climates, and is very sensitive to frost. The plants need to be watered regularly, but should not be allowed to become waterlogged.   Culinary Uses In many African and Asian countries, Sponge Gourd are a commonly used as vegetables. Almost all spices of this annual vine are edible, but they must be consumed before they mature, or they will be too woody and fibrous to eat. When cooked, it gives a sweet and delectable aroma. In India it is cooked in variety of ways. “Torai Bhurta” is quite popular among Indians and Pakistanis. In some menus, it is also described as “Chinese Okra.” Medicinal Properties Sponge gourd possess many healing and medicinal properties and is quite useful in asthma, skin diseases and splenic enlargement. Researchers discovered that its regular consumption is helpful for rheumatism, backache, internal hemorrhage, chest pains as well as hemorrhoids.   As a Sponge It serves wonderfully when used as a kitchen and bathroom sponge. Its dried fibrous interior acts as a natural skin shiner. Like other sponges, loofah will collect bacteria if it is kept moist and warm, an environment common to bathrooms. As a dry brush, it will gently remove the surface layer of dead skin, leaving the skin smooth and conditioned. When used as a kitchen sponge, it makes a great abrasive sponge for removing stubborn food particles from dishes and counter tops. It is also gentle enough to use on delicate things like coated cookware which cannot withstand normal abrasives.

Packaging Size : 10 Kg, 20 kg, 25 kg, 50 kg

Color : Green

What is Spinach? Botanically termed as ‘spinacia oleracea’, spinach is a flowering plant in the family of Amaranthaceae. This annual plant is one of the most popular green leafy vegetables of Southeast Asian Countries. It can grow upto the height of 30 cm. For centuries, this dark green vegetable has been widely used as a source of food in Asia, and it had reached Europe by the eighth century CE. It gains recognition when a celebrated cartoon character of ‘Popye’ uses this green vegetable as its power boosting tonic. Spinach is used in variety of ways and is extremely popular in many parts of the world. A native to Southeast Asia, this green is available round the year, and it can also be found in canned and frozen form. Acknowledged for its versatility and nutrition, spinach can be eaten raw or cooked. A rich source of vitamins, minerals and other phytonutrients, this dark green leafy vegetable is regarded as one of the healthiest foods among all vegetables. In India and other South-Asian countries, spinach is prepared in combination with other vegetables like potato, etc. Palak-paneer (a combination of spinach and cheese) is quite popular in all parts of India.   Plant Description Spinach plants are grown for their edible green leaves. This plant needs temperate climate and may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular-based, very variable in size from about 2-30 cm long and 1-15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3-4 mm diameter, maturing into a small hard dry lumpy fruit cluster 5-10 mm across containing several seeds. When allowed to grow unharvested, this annual plant will go to seed in the late summer, allowing the leaves to die off.   Spinach & Nutrition Spinach is one of the most nutritious and healthy greens among all vegetables. Though low in calories, it contains higher concentrations of minerals, vitamins and other phytonutrients (natural plant chemicals with human nutritional value). Spinach also has a high calcium content. Recommended by many noted nutritionists and dietitians, this food contains lower levels of cholesterol and saturated fats. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese   Types of Spinach There are several varieties of spinach are cultivated in various parts of the globe. They are basically categorized as older and modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. Generally there are 3 basic types of Spinach: Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets. Flat/smooth leaf spinach has broad smooth leaves that are easier to clean than savoy Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but it is not as difficult to clean. Recipes Following are the popular spinach recipes of the world: Western Recipes: Baked Creamed Spinach, Bay Scallops with Spinach, Cheese Spinach Bake, Chicken and Spinach Soup, Cold Spinach Soup, Creamed Spinach, Creamy Spinach Salad, Easy Hot Spinach Dip, Lamb Roast with Spinach Stuffing, Spinach and Basil Butter, etc. Indian Recipes: Spinach Tikkas, Spinach Soup, Spinach Enchiladas, Spinach Scramble, Spinach Pkhali, Crispy Spinach, Spinach Roti, Spinach Dal, Spinach Idli, Dal Palak, Spinach Raita, Spinach Kootu, etc

Shikakai has been used for hair cleansing in India for centuries. The word ‘shikakai’ means “fruit for hair” and is a traditional variety of shampoo. Shikakai acts as an natural astringent for hair enhancing as it consists binding properties. It clears dandruff and cleans the dirt accumulated on the scalp. Being a natural conditioner for hair, it strengthens hair roots and promotes luxuriant growth. The powder/the extract has certain vital properties that act as coolants for the scalp. This powder has to be mixed with water and used as a paste on the hair instead of shampoo.   Description Shikakai is a prickly, scandent shrub, growing in tropical jungles shrub throughout India, particularly in Deccan. The scientific name/Latin name of shikakai is Acacia concinna. It belongs to the Leguminosae family. The leaves of this woody plant are bipinnate. It has yellow flowers with anxillary heads. The pods are brown, wrinkled and notched when dry. There are 6 to 10 seeds in a pod usually. These days it is commercially cultivated in India and Far East Asia. Usage Actually the bark of shikakai is high on saponins – chemical compound; these act as foaming agents. Therefore shikakai is such a good cleaning agent and hence has been traditionally used as a detergent. Owing to the presence of this chemical compound shikakai is used in Bengal for poisoning fish and are documented to be potent marine toxins. The leaves because of the presence of oxalic, tartaric, citric, succinic and ascorbic acids, as well as two alkaloids, calyctomine and , taste acidic and are used in chutneys. Apart from this the leaves are also used as an infusion in anti-dandruff preparations. Extracts of the ground pods have been used for various skin diseases. An extract of the shikakai leaves is used to cure malarial fever. A decoction of the pods relieves biliousness and acts as a purgative.

A Salt Salt or a sodium chloride *(NaCl)* is a dietary mineral essential for the existence of animal life. Also known by the names of common salt, table salt, or halite, this chemical compound is responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. It is used as a condiment and a food preservative but doesn’t contain calories, proteins, or carbohydrates. Approximately 0.3933 grams of sodium, and 0.6067 grams of chlorine is present in one gram of sodium chloride.Salt is a necessary constituent of the human body. It is the only mineral for which we have an innate craving. The sodium and chloride elements of the salt helps the kidneys to regulate the body’s fluid levels, besides maintaining the life-sustaining balance of acids and bases.     The Chinese were the first people  seem to have been harvesting salt from a salt lake, Lake Yuncheng, by 6000 BC The Egyptians, from the period of 3000 BC used salt to preserve meat, fish and mummies Chinese written records belonging to the period of 800 BC, suggest that people in China were producing salt by filling clay jars with ocean salt water and boiling it until the water boiled away and only the salt was left The Etruscans in Italy, and the early Romans, and the Carthaginians in North Africa, also used evaporation to produce salt It was an important medium of exchange in the commercial ventures across the Mediterranean, Aegean, and Adriatic seas, and has been subject to severe taxation in Asian countries from ancient to modern times Marco Polo discovered that Tibetans used salt cakes stamped with the imperial seal of the great Kublai Khan as money In the history of Indian Independence, Mahatma Gandhi took a long parade called “Dandi March” or “Salt SathyaGraha” against taxes levied by the then British rulers for the export of salt, as this would affect the poor “salt-makers”.   Various Salts of the Earth There are a number of natural salts which differ on their mineral compositions and flavour. The following are the major varieties of the natural salt: Table Salt: A standard white crystalline form of especially sodium chloride condiment salt used to season food at the table Iodized Salt: Table salt (sodium chloride) fortified with the mineral potassium iodide, a source of the essential nutrient iodine Sea Salt: Also termed as ‘Dead Sea Salts’, they are produced by evaporation of sea water either by solar or kiln drying. For centuries, they have been used for their therapeutic benefits. Dead Sea salts are known for their high mineral content. Fleur de sel, “flower of salt,” is one of the best known sea salts, harvested in France and renowned for its delicate flakes and fine flavor Kosher Salt: A variety of edible salt, it consists of the chemical compound sodium chloride but does not contain additives. Many cooks prefer Kosher Salt to other salts for its superior flavor, larger grains and coarse texture Seasoned Salt: Table salt flavored with ingredients like vegetable extracts, spices, herbs, other flavourings, and sometimes monosodium glutamate (MSG) Rock Salt: A salt derived from the huge seams of impacted salt that have formed below the dried-out, underground saline lakes of prehistoric times. This grayish rock salt is often used for freezing ice cream and melting icy sidewalks.   Salt & Health Needless to say that salt is an essential element for the existence of animal life. Life itself would be impossible without it, since the human body requires salt in order to function properly. Nutritionists recommend about 3 to 8 grams of salt a day in an adult diet. Lets examine the chemical composition of a salt. In fact salt is a composition of many natural minerals and every element has its own medicinal properties. The following chart describes the major constituents of salt together with their medicinal properties:   Sodium: It purifies blood and helps in curing acidity gaseous effect Chlorine: This element of salt makes the body free from hazardous elements Calcium: Helps in formation and growth of bones and the body Phosphorus: The presence of this element in salt sharpens the mind (brain), besides ensuring proper functioning of the body Iron: Helps in absorbing oxygen and discharging carbon-DI-oxide Manganese: Helps to balance salt proportion in the body Potassium: Strengthens the nerves, heart and liver Copper: Adds iron contends to the body Sulpher: Purifies the blood & skin Silicon: Helps to strengthen eyes and ears Magnesium: Acts as a general health tonic Fluorine: Strengthens the bones and controls and acidity. Health Benefits It maintains the electrolyte balance inside and outside of cells Ease stress and improves sleep and concentration Help muscles and nerves to function properly Regulate activity of 325+ enzymes Help prevent artery hardening and blood clots Make insulin more effective Reduce inflammation to relieve pain and muscle cramps Improve oxygen use Flush toxins Improve absorption of nutrients Help form joint proteins, brain tissue and mucin proteins Help prevent or ease migraine headaches Expectant mothers are advised to get enough salt. Increased salt intakes have been used successfully to combat Chronic Fatigue Syndrome.    

It is a shrubby perennial plant. Sage belongs to the genus Salvia of the mint family (Limiaceae). Though in general terms sage refers to common sage i.e. Salvia officinalis. This genus includes approximately 700 to 900 species of shrubs, herbaceous perennials, and annuals with almost world-wide distribution.   The center of diversity and origin appears to be Central and South Western Asia. Fresh, dried whole or powdered, sage is available throughout the year. In fact, sage is very useful both as a medicine, for the headache – when made into tea – and for all kinds of stuffing, when dried and rubbed into powder. Is known to have a soft, yet sweet savory flavor. Etymological Background Sage is regarded very highly since the earliest of times for its culinary as well as medicinal properties. Its reputation as a panacea is even represented in its scientific name, Salvia officinalis, derived from the Latin word, salvere, which means “to be saved”.   Folklore and Legend An ancient proverb states, ‘Why should a man die who has sage in his garden?’ The ancient Greeks used it to treat consumption, ulcers and snake bites. Sage was regarded as sacred by the Romans and was associated with immortality. It was believed to increase mental acuity. It was used in the Middle Ages as a healing herb to treat fevers and epilepsy, memory loss, eye problems, infection, and intestinal problems. Charlemagne had it grown in his royal gardens. Both the Roman and the Greek civilizations used it as a preservative for meat, a tradition that continued until the beginning of refrigeration. Arab physicians in the 10th century believed that it promoted immortality, while 14th century Europeans used it to protect themselves from witchcraft. The Chinese also were quite partial to this herb and 17th century Dutch merchants found that they would trade one chest of sage leaves for three of their tea. Flavor The culinary sage is highly aromatic and is best used fresh, when its flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor. Serving Tips The flavor of sage is very delicate therefore it is best to add the herb near the end of the cooking process so that it will retain its maximum essence. Mix cooked navy beans with olive oil, sage and garlic and serve on bruschetta Use sage as a seasoning for tomato sauce Add fresh sage to omelets and frittatas Sprinkle some sage on top of your next slice of pizza Combine sage leaves, bell peppers, cucumbers and sweet onions with plain yogurt for an easy to prepare, refreshing salad When baking chicken or fish in parchment paper, place some fresh sage leaves inside so that the food will absorb the flavors of this wonderful herb.

What is Rye? Rye is a cereal crop that is grown extensively for its grains as well as for its forage. Scientifically known as ‘Secale Cereale’, it belongs to the wheat tribe ‘Triticeae’ and is mostly used as flour, rye bread, rye beer, and as animal feed. Although it is not consumed on a wide scale as compared to wheat, it is still grown extensively in many parts of the world, especially in areas where difficult conditions do not permit the growth of wheat. Almost one-third of the total rye production in the world is used in the form of human food.   Characteristics of Rye Rye possesses certain characteristics that makes it suitable to be gown in areas where wheat cannot be grown. It has the strength to survive harsh winters and can grow very well in low fertile sandy soils and during drought. In addition, rye requires less than 30% of water and can survive prolonged submersion in water. Due to these features, it is typically grown for providing food to livestock and also in areas where erosion control is very crucial. Rye bears a lot of resemblance to wheat and produces kernels in the same manner as wheat. However, the kernels of rye are much smaller and dark in color as compared to those of wheat. Also, the yield of rye flour per acre is much lower than that of wheat and is a little bit more difficult to thresh and harvest than wheat or any other grain. Rye contains many healthy nutrients like dietary fibers, manganese, phosphorous and proteins. It also contains many important B vitamins like thiamine, niacin, riboflavin, etc.   History of Rye The cultivation of rye started around 4000 years ago and was actually the most regularly consumed bread until the 19th century, when it was replaced with the production of wheat. The grains of rye are thought to have been originated somewhere in Southwestern Asia. During the Middle Ages, rye was being cultivated on a large scale in Central & Eastern Europe. During the 17th century, rye was brought to North and South America by the Europeans. The cultivation of rye also slowly began in Russia, and later in Brazil, Uruguay, South Africa and Australia in the 19th and 20th centuries. Uses of Rye Following are the areas where rye is used extensively throughout the world: For Human Consumption: Foods made of rye that are consumed by humans include bread and other bakery items made of rye flour. It does not produce true gluten as wheat but has major amount of proteins that helps in making nutritious leavened bread. Beverages like beer and whiskey and vodka are also made from rye Animal Feed & Bedding: Rye is also used as a feed for livestock. However, it should be mixed with other grains in small proportions and then fed to the animals. This is because of the fact that rye has a low feed value and can be palatable and toxic if it is infested with ergot. Apart from this, the fibrous straws of rye make it ideal to make a comfortable bedding for the livestock As a Cover Crop: According to recent studies, rye also helps in reducing the growth of by about 95%. However, if used as a cover crop in areas that are meant to produce wheat or other crops, care must be taken to ensure that the cover crop is immediately destroyed, otherwise it can become a pest. Health Benefits of Rye A diet rich in rye has many potential health benefits that can be explained as follows: Avoiding Constipation: Rye is rich in dietary fibers that help in reducing the intestinal transit time. This helps in improving the bowel functions, thereby preventing constipation Reducing Weight: In addition to being rich in fibers, rye is also very low in fats. Thus, it is an ideal source of diet for many over-weight people as it helps in keeping the weight under control Controlling Diabetes: The presence of dietary fibers in rye has been seen as a major factor in increasing the insulin sensitivity, thereby decreasing the risk of diabetes Reducing Cardiovascular Diseases and Cancer: Fiber-rich rye also helps in reducing many cardiovascular and cancerous diseases. Health Benefits of Rye A diet rich in rye has many potential health benefits that can be explained as follows: Avoiding Constipation: Rye is rich in dietary fibers that help in reducing the intestinal transit time. This helps in improving the bowel functions, thereby preventing constipation Reducing Weight: In addition to being rich in fibers, rye is also very low in fats. Thus, it is an ideal source of diet for many over-weight people as it helps in keeping the weight under control Controlling Diabetes: The presence of dietary fibers in rye has been seen as a major factor in increasing the insulin sensitivity, thereby decreasing the risk of diabetes Reducing Cardiovascular Diseases and Cancer: Fiber-rich rye also helps in reducing many cardiovascular and cancerous diseases.

Rue herb belonging to the genus Ruta. It is a redolent evergreen subshrub distributed throughout temperate and tropical regions and most abundant in South Africa and Australia. The leaves are used in flavorings, beverages and herb vinegars and also in the making of cosmetics and perfumes.   The leaves can be described as being bipinnate or tripinnate, with a feathery appearance and green to strongly glaucous blue-green in colour. The flowers are yellow, with 4-5 petals, about 1 cm diameter, and borne in cymes. The fruit is a 4-5 lobed capsule, containing numerous seeds. The leaves were used extensively in Middle Eastern cuisine in the earlier days, as well as in many ancient Roman recipes but because it is very bitter in taste it is usually not compatible to majority modern cuisine styles. Though it is still very much in use in certain parts of the world, specially in North Africa.   Rue’s fragrance is strong, characteristically aromatic and sweet; it cannot be compared with any other spice. The taste is rather bitter, even more so when dried. Rue fruits (berries) taste similar, but stronger and somewhat hot. Etymological Background Most Western European languages have similar names for rue: English and French rue, Dutch ruit and German Raute all go back to Latin ruta, which itself was borrowed from Greek rhyte. The ultimate origin of the word is not known. Quite interestingly, several names of rue have chance homonyms: English rue may also mean “remorse”, French rue “street” and German Raute “rhomb, equilateral parallelogram”. In the New Testament, rue has been mentioned as peganon, a name still used in Modern Greek as apiganos. There have been attempts to link that name with Greek pegos “strong” and thus the Indo-European root PEK “strengthen”, but the semantic connection is unclear. A Brief Historical Background Romans cultivated rue herb which they called it Mars’ herb, because it was used as a purifying agent for cleaning Iron (the metal of mars). They grew this herb around temples of Mars. It was also considered to be the Mars’ herb, because it can be as fierce as the god Mars. Its essential oil can be a very irritating agent and can easily cause burns and blisters on skin if applied. Herb of grace was also widely used in the Middle Ages. Rue was hung under the door as a protection from evil spirits. People used to throw the bunch of rue in their enemy cursing him (that is where the expression “rue the day” has come from). In some European countries special amulets were made out of rue herb. Culinary Use Rue was a very common spice in ancient Rome, very often it was used for country-style food like moretum, a spicy paste of fresh garlic, hard cheese and herbs (coriander, celery, rue); nevertheless, its name was often used to mean ‘bitterness’, especially in poetry. Today it is still to a certain extent is in use in Italy however rue’s popularity is greatest in Ethiopia. Fresh rue leaves are sometimes used as a coffee flavoring) and rue is also sometimes mentioned as a component in the national spice mix, berbere. Ethiopian cuisine is unique in using not only rue leaves, but also the dried fruits (rue berries) with their more intensive, slightly pungent flavor that is well preserved on drying. The bitter taste is reduced by acids; thus, a leaf or rue is often used to flavor pickled vegetables, make a salad more interesting or add a very personal touch to home-made herbal vinegar. Owing to its general affinity to acidic food, rue goes well with spicy Italian tomato sauces containing olives and capers together with marjoram, basil and lovage. However, if a cook wants rue flavor without bitterness, he/she might make use of the fact that rue leaves excrete the essential oil much more quickly than the bitter rutin. Thus, the fresh leaves may be soaked in a slightly boiling sauce for a short time (at the most one minute) and discarded after wards. Rue is popular for flavoring liquors. Besides stimulating the appetite, bitter liquors have some tonic and even bile-stimulating properties, all of which are advantageous after a rich feast. One of the most common liquors containing rue is grappa con ruta, an Italian brandy flavored with a small branch of rue (per bottle). For this, the related Fringed Rue is usually preferred.

Rosemary is regarded as the herb of fidelity – Elizabethan sweethearts carried a sprig of rosemary as a sign of fidelity. If one sprinkle or dust some rosemary around the house it is said to bring good luck and protection. In ancient Greece students wore garlands of rosemary or braided rosemary into their hair to improve their memory during exams. Rosemary has been used widely at weddings, funerals and even to ward off the plague. In wedding ceremonies bouquets of the herb were tied and dipped in gold as presents for wedding guests.   Sir Thomas Moore believed the herb to be sacred to remembrance and friendship. In Hamlet, Ophelia said, “There’s rosemary, that’s for remembrance.” According to legend, rosemary was used to awaken Sleeping Beauty. Though everyone knows it tastes good with lamb, it is also instrumental in helping digest fatty meat, which is why it is also good with roast vegetables. Rosemary tea drunk first thing in the morning is a useful hangover cure.   Description   Rosemary is an aromatic, woody, perennial, evergreen Mediterranean herb. It has light blue or pink flowers and grayish-green leaves which are used as a seasoning in cooking and to scent cosmetics. The leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside.   Rosemary is drought tolerant, requires little fertilizer and always looks crisp and graceful even on a hot summer day. The pine-scented bushy evergreen thrives in sunny locations and loves well-drained soils. It is native to the sunny hillsides and open valleys along the Mediterranean coast of Portugal, Spain, Morocco and Tunisia.   It is a member of the mint family, which includes other popular seasonings such as basil, oregano, sage, and thyme. Rosemary is a common ingredient in French and Italian dishes. The flavor hints of both lemon and pine. It can be used to flavor stews, entrees, soups, and casseroles, and may be added to various dressings. It is a component of the popular Italian seasoning.   Legendary Background   Since the eternal times rosemary has been known as the “herb of remembrance.” Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans It was in the old times said that rosemary will grow particularly well in gardens tended by strong-willed women. Young brides traditionally carried a sprig of rosemary in their wreaths or wedding bouquets. The young couple may even have been brought together with the magic of a touch of rosemary, as in the refrain of an old ballad: “Young men and maids do ready stand/With sweet rosemary in their hands.” Greek scholars wore a bit of the pungent herb in their hair when studying in order to improve their levels of concentration. The fragrant herb was exchanged between friends as a symbol of loyalty Rosemary was tossed onto the graves of departed loved ones. In ancient Egypt the herb was buried with the pharaohs. Gypsy travelers sought rosemary for its use as a rinse for highlighting dark hair or as a rejuvenating face wash In the fourteenth century, Queen Isabella of Hungary used an alcohol extract of the flowering herb to treat gout In the 16th and 17th centuries, rosemary became popular as a digestive aid in apothecaries Rosemary was believed to have magical powers to banish evil spirits. It was burned in sick rooms as a disinfectant, and was used to ward off the plague   The shift in the consumer preference towards natural herbs and spices have in recent times boosted the demand for rosemary. Spain, France and Egypt are the largest producers of Rosemary. The herbs is widely used in the European countries for culinary and medicinal use. While most of the rosemary oil is produced in France, Dalamatia, Spain and Japan.   Culinary Use   Rosemary herb is available in whole-leaf form (fresh and dried) as well as powdered form. It is used primarily as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings. Rosemary leaves are added to marinades for Lamb as it helps in taming the strong taste. It can be tastefully added to dishes that feature potatoes, squash, tomatoes, peas and carrots. When used sparingly, rosemary adds an interesting flavor to cakes, baked apples and biscuits. Apart from being used as a flavoring agent it is also used as a preservative. Following are few quick serving tips:-   Add fresh rosemary to omelets and frittatas Rosemary is a wonderful herb for seasoning chicken and lamb dishes Add rosemary to tomato sauces and soups Puree fresh rosemary leaves with olive oil and use as a dipping sauce for bread.   Nutritional Value   Rosemary is a good source of the minerals iron and calcium, as well as dietary fiber. Fresh rosemary has 25% more manganese (which is somehow lost in the process of drying) and a 40% less calcium and iron, probably due to the higher water content.   Medicinal Use   The stimulant and analgesic properties of the herb makes it useful in many medicinal preparations. The fresh or dried leaves and flowering tops of rosemary are used for a variety of medicinal benefits. In traditional European medicine, rosemary has been used internally as a tonic, stimulant, and as a carminative to treat flatulence. It is also used to treat dyspepsia, mild gastrointestinal upsets, colds, headaches, and nervous tension. In India and China, rosemary leaves are used to treat headaches. In America rosemary has been for long been used as an antispasmodic, to stimulate the appetite and improve digestion. Today, rosemary is recognized for its ability to stimulate bile secretion and for its anti-inflammatory properties. People gargle rosemary tea to help heal mouth ulcers and canker sores.   Rosemary oil can be distilled from the leaves of the plant, mixed with a vegetable oil, and used for massage. Applied externally this oil is used for relief from muscular and arthritic pain. In Europe, rosemary oil is used to treat rheumatic conditions, bruises, and circulatory problems. When applied externally the oil appears to stimulate an increased blood supply. In addition, rosemary oil or some freshly cut sprigs can be added to bath water to soothe aching muscles and joints.   Two of the most important ingredients in rosemary, which are thought to be largely responsible for many of these therapeutic actions, are caffeic acid and rosemarinic acid – both are potent antioxidant and anti-inflammatory agents.These two natural acids are effective at reducing inflammation which may contribute to asthma, liver disease and heart disease.  

What is Rice Bran? Rice bran is the hard outer part of the grain that consists of ‘aleurone’, a form of protein found in the protein granules of maturing seeds, as well as ‘pericarp’, the outer and edible layer of the rice kernel. Apart from these two, it also contains germs and endosperm of the rice kernel. Rice bran is obtained as a by-product during the rice milling process and the outer layers or parts are removed at the time of whitening or polishing of the husked rice. It composes of many nutritious substances like protein, fat, fiber, various anti-oxidants, etc. that have a beneficial effect on human health. Because of its multi-nutritional properties, rice bran is being consumed by humans for thousands of year     Composition of Rice Bran A major rice bran fraction contains about 13% oil and 44.3% of highly unsaponifiable components. This fraction also contains gamma-oryzanol, beta-sitosterol and tocotrienol that help in lowering the levels of plasma contained in the lipid profile. It also contains a major amount of dietary fibers like beta glucan, gum and pectin. The oil present in the rice bran is a rich source of Vitamin E, Vitamin B, minerals and other essential acids.   Stabilized Rice Bran Before consuming rice bran, it is important to stabilize it by means of heating or baking, and later by drying the bran before it is termed ready to be consumed by the humans. The reason for the stabilization of rice bran is something that should be noted carefully. In a simple milling process of rice, an enzyme known as ‘lipase’ is formed in the bran layer, that comes in close contact with the bran’s oil. This leads to a rapid destruction of the bran, immediately after the bran is removed from the kernel. Thus, it leads to the destruction of the proteins and nutrients present in the bran, rendering zero utility for consumption.   Uses of Rice Bran Rice bran serves many important usages for both humans & animals as well for commercial purposes. The following are the various uses of rice bran: For Enriching Food: Rice bran is used to enrich breads, cereals, etc. which help in increasing the intake dietary fibers As a Source of Edible Oil: Rice bran is a rich source of edible oil. While raw rice bran contains 12-18% oil, parboiled rice bran contains 20-28% oil. Rice bran oil absorbs only 25% of oil as compared to other forms of oil For Making Soaps: The presence of High Free Fatty (FFA) makes it suitable for the manufacture of soaps For Making Protective Coatings: The rice bran oil is also used to prepare paints, varnishes, enamels, etc. As Animal Feed: Rice bran contains a high amount of protein and other nutritious components, thereby making it an excellent source for animal feed. It is particularly given to horses to increase their weight. It is also given the aging dogs as an energy supplements. Medical Benefits of Using Rice Bran Rice bran contains many important nutrients that are essential for the body. Following are the various health benefits associated with the use of rice bran: It helps in reducing the level of cholesterol, thereby reducing the risks of heart attacks in human beings The presence of dietary fibers and whole grains helps in preventing the occurrence of Type II diabetes Rice bran also helps in reducing high blood pressure as well as intestinal cancer. Stabilization of Rice Bran Since rice bran develops a bad taste soon after the milling process because of the presence of lipase, an enzyme, in the bran layer, it becomes essential to stabilize the bran to avoid it to become rancid. A simple method of stabilizing rice bran is by making use of dry heat extruder to reach a temperature of 270 F for a short period of time. It is this temperature that helps in deactivating the enzymes. The entire process is very simple and when done in a proper manner, it prevents the deterioration of bran, thereby making it much more healthy and safe to consume. Facts Associated with Rice Bran Following are some interesting facts that explain the popularity of rice bran and its long term usage by many people across the globe: The rice bran and rice germ consist of a mere 8% of the entire kernel, yet they collectively make 65% of the kernel’s nutrients Rice bran contains a wide range of protein, vitamins, minerals and more than 120 known naturally occurring antioxidants Around 5 to 8 kg of rice bran can be produced from a 100 kg of rice paddy The powder obtained from rice bran serves as an excellent source of exfoliation of skin. It prevents wrinkles, absorbs the dirt and pores from the skin and many other similar uses.

What is Radish? Botanically termed as raphanus sativus, the radish is a herbaceous plant grown for their crisp and peppery-tasting roots. This plant of the mustard family with a pungent root was domesticated in Europe in pre-Roman times. Some of the roots are long and tapering, others are globular; the latter are commonly known as turnip radishes. A native to China, this vegetable is grown and consumed in every corner of the globe.   Radishes are available in various varieties, with white, red, or black roots of different shapes and sizes. Being a fast growing plant, they can be ready for harvest in less than a month. The best quality   roots are produced in spring or fall when temperatures are in the range of 50 to 65°F, with ample moisture. Certain species of radishes are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. In China, they are generally pickled in brine; whereas radishes are considered as a staple food in Japan.   Varieties Generally, radishes can be classified into four main types viz. summer, fall, winter, and spring. They differ considerably in their colours, shapes and types, such as black or multi-coloured radishes, with round or elongated roots that can grow longer than a parsnip. They are similar to beets as far as their colour is concerned, but radishes are usually smaller, smoother, and brighter in color.   Plant Description A cold climate crop, radish is an annual or biennial plant of Chinese origin belonging to the plant order capparales. This plant of the mustard family is grown for its thickened root, which is eaten uncooked as a salad vegetable. Many cultivars are available in variety of colours like red, yellow, white, black, pink, and red-white combinations. Its leaves are simple and deeply lobed, often down to the midrib. Well drained sandy loams with pH 6.5 – 7.0. are most suitable for cultivating radishes. The best quality roots are produced in spring or fall when temperatures are in the range of 50 to 65°F.   Nutritional Value A powerhouse of potassium, folic acid, and ascorbic acid, radishes are described as a wholesome diet by many leading nutritionists. These root crops contain higher concentrations of magnesium, copper, calcium, riboflavin, Vitamin B6, etc. A cup of sliced red radish bulbs provide approx. 20 calories or less.   Uses: Culinary Uses: Though all parts of the radish plant are edible, its napiform taproot is the most popular part for eating. It is eaten in raw as well as in cooked form and is suitable in a dizzying array of dishes from salads to stir fries. The bulb of the radish is usually eaten raw, but tougher specimens can be steamed. It is an inseparable element of salad and is known for its pungent and peppery flavor. Medicinal Uses: A rich source of nutrients, minerals and vitamins, radishes possess innumerable healing and medicinal properties. Herbologists prefer radishes in variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones and intestinal parasites. Industrial Uses: The seeds of the Raphanus sativus species can be pressed to extract seed oil. Wild radish seeds contain up to 48% oil content, and while not suitable for human consumption the oil has promise as a source of biofuel.

An Introduction to Potato? Often termed as the king of all vegetables, potato is a starchy, tuberous crop vegetable of the solanaceae family. It is one of the few vegetables that mixes well with other vegetables and is known for adding a delicacy to any dish. Potato is one of the most widely used vegetables in Western temperate climates and the world’s most widely grown tuber crop as well. This starchy crop is also the fourth largest food crop of the world in terms of fresh produce after rice, wheat, and maize.   Domesticated for over 10,000 years, this plant is probably native to the Andes, where it was cultivated by the Incas. There are more than one thousand known varieties, but only a fraction of this number are   cultivated commercially. This delicious vegetable is also a good source of nutrients, minerals and vitamins. A rich source of Vitamin C, potatoes are naturally fat-free and carry very low amount of calories.   An average potato consist of about 80 percent water and 20 percent solid matter; whereas starch makes up about 85 percent of this solid mass and the rest is protein. It also contains a considerable amount of vitamins including niacin, riboflavin and thiamine   Etymology The word potato originates from the Spanish word patata (the name used for potato in Spain). In many countries and cultures, it is known by different names. In France it is termed as pomme de terre; whereas aardappel is the name for potato in Dutch. In Hindi and several other Indian languages and Nepali, the potato is called alu or aloo, while in Gujarati the potato is called bataka or batata.   Potato Plant This bushy and dark green plant with compound leaves, is somewhat similar to the tomato plant. It can grow up to 3 feet tall. The leaves of potato are slightly wider at the base of the leaflet and has a darker green color. The plant bears yellow to silver flowers with yellow stamens. It has a thick, uneven shaped plant stem (tuber) that grows underground. This eatable tuber is also called a potato.   Nutritional Value As a powerhouse of nutrients, vitamins and minerals, potatoes are the perfect base for a balanced diet. They are rich in Vitamin C, niacin, riboflavin and thiamine. Besides this, it also contains many minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and sulfur.   A medium sized potato (5.3 oz.) contains: 110 calories No fat or cholesterol More protein than most of the 20 most frequently consumed raw fruits and vegetables – 3 grams per medium potato 2 grams of fiber (with skin on), which may aid in weight loss, lower blood cholesterol levels and decrease risk of heart disease 45% Daily Value (DV) of Vitamin C, or as much as you will find in a tomato 18% DV of potassium,more than the 20 most frequently consumed raw fruits and vegetables.   Health Benefits in a Nutshell As a rich source of carbohydrate, potatoes provides innumerable health benefits. Following are a few health benefits of a potato: The starch present in it provides protection against colon cancer It improves glucose tolerance and insulin sensitivity It lowers plasma cholesterol and triglyceride concentrations. Recipes: Potato, one of the few vegetables which is popular at all the corners of the globe. Whether baked, roasted, boiled, and stewed, potatoes are always a favourite. Its tantalizing flavor and aroma adds a delicacy to every dish. Potato chips are quite favourite among all age groups; whereas other products like French fries and potato cakes are popular in many parts of the world. Following are the main recipes of a potato: Indian Recipes: Aachar Aloo, Dam Aaloo, Baigan Aaloo, Aloo Bonda, Aloo Capsicum, Aloo Chaat, Aloo Chana Chat, Aloo Ki Puri, Aloo Ki Sabzi, Aloo Ki Tikki, Aloo Methi, Aloo Mutter, Aloo Pakora, Aloo Paratha, Aloo Posto, Aloo Potol, Aloo Raita, Aloo Tikki Burger, and many more Western Dishes: Potato Stroganoff, and Potato Tamale Casserole, Cheeseburger and French Fry Casserole, Tuscan Potatoes and Vegetables, Southwest Potatoes and Chicken, Santa Fe Chicken and Potato Soup, Salt-Grilled Potatoes, Potato Vegetable Bake On The Grill, Potato Lasagna, Potato and Vegetable Stacks, Parmesan Potatoes, Microwave Soup and Potatoes, Microwave-Roasted Potatoes, etc.  

The Pineapple or the (Ananas Comosus) is a tropical berry fruit. It is a multiple fruit, as multiple spirally flowers grow along the axis and each flower produces a single fleshy fruit. Each fruit overlaps the other produced by a different flower adjacent to it, thus, making the pineapple appear as a single fruit. The leaves of the tree are 20-72 inches in length and are needle tipped and bear sharp, up curved spines on their margins. The stem grows straight, and has a tuff of short leaves at the top, which is known as the crown. A pineapple varies in colour from white to yellow and is sweet in taste. It can be had raw and is also relished when glazed or canned. It serves as an ideal dessert and is often added to salads to enhance their tastes. Pineapples are a rich source of Vitamin C and Manganese. They also contain ample amounts of vitamins B1, B6, Copper and other dietary fiber.   A Brief History Though some research groups believe that the Pineapple is a native of South America, they were initially discovered by the Europeans in 1943, on the Caribbean island. Various travelers and discoverers brought the fruit back to Europe. Many attempts were made to grow the fruit, but all in vain, as the temperature in the European countries was not conducive for the tree to flourish. By the 16th century many Spanish and Portuguese travelers introduced the fruit in their colonies located in Asia, Africa, and the South Pacific. Pineapples are known to be highly perishable, and therefore could not be transported to far flung places from the place of their plantations. In America, pineapples were a symbol of status, prestige and social class. A pineapple displayed as a decor in a party was a cynosure of all eyes, and brought the hosts social standing and recognition. Hawaii is the only country in USA to cultivate Pineapples. The fruit is commercially cultivated in China, Thailand, Philippines, Brazil and Mexico.   Pineapple Varieties Hilo: It is a Hawaiian variety and in a variant of the Smooth Cayenne. It is cylindrical in shape and comprises of many suckers but no slips. It weighs about 2-3lbs Kona Sugar Loaf: It is an extremely delicious variety, which is cylindrical in shape, has a white flesh and absolutely no woodiness at the centre. Has high sugar content, but no acid and weighs about 5-6lbs Red Spanish: This variety is squarish in shape and is an ideal option for export to distant places, as it is well adapted for the same. An aromatic fruit variety, which has a yellow sweet flesh weighs around 2-4 lbs Natal Queen: It is a pineapple variety having a crisp yellow flesh and a mild flavour. It is ideal for fresh consumption and also does no rot for a considerable time even after ripening Pernambuco (Eleuthera): The flesh of this variety ranges from yellow to white. It is sweet and melts in the mouth, and is therefore no suited for shipping. An average fruit weighs 2-4 lbs. Smooth Cayenne: A Hawaiian variety, which is cylindrical in shape, having a high sugar and acid content. It is ideal for canning and processing purposes. An average fruit of this variety weighs around 5-6 lbs and the flesh ranges from pale yellow to yellow Variegated: It is a pineapple variety, where both the skin and the flesh are albino white and sweet as honey Cherimoya: It is a pineapple from Taiwan, which can be pulled apart rather than sliced. It is extremely sweet and juicy.   Pineapple trees should be grown in areas, where the temperature is warm, or is exposed to the sun. A well drained sandy loam soil with extremely high organic content is ideal for the fruit trees. The pH balance of the soil should range any where between 4.5 to 6.5, and the soil, which is not sufficiently acidic should be treated with sulfur to achieve the desired level. One should make sure that water logging does not take place, as it can seriously damage the plant, therefore an effective drainage system is a must. Pineapple trees can withstand drought conditions, though adequate soil moisture is instrumental in good fruit production. These trees also need fertilizers rich in nitrogen and magnesium to increase the fruit size and fruit weight respectively. It is extremely essential to protect the young pineapple plants from frost, as it can adversely affect the quality of the fruit. Mealybugs spread by ants can prove to be a problem for the pineapple plants. So the best way to protect the plants from the bugs is to protect it from ants. It is difficult to ascertain, whether a pineapple is ready for harvest or not. It one taps on the fruit, a ripe one would make dull, solid sound, whereas, an immature fruit would have a hollow thud.   Health Benefits Regular consumption of pineapples provides protection against Macular Degeneration Manganese and Thiamine (Vitamin B1) present in ample amounts in the fruit are essential for energy production and antioxidant defenses Pineapple also provides antioxidant protection and immune support to the body It also has potential anti-inflammatory and digestive benefits Pineapple Strengthens Bones- The fruit has ample amounts of manganese, which is a essential mineral needed by the body to build bones and connective tissues. Including pineapple in one’s daily diet helps develop stronger bones in the young and helps in the strengthening the bones of the elderly Pineapple is Good for Colds and Coughs- Taking vitamin C, when suffering from cold and cough is often advised by the doctors. Pineapples are a rich source of vitamin C, and are extremely beneficial in suppressing coughs and loosen the mucus. Buying and Storing Pineapples While buying a pineapple, care should be taken that the one you choose should be heavy, as the heavier fruits have more edible flesh. It should not have any soft spots, bruises or dark coloured eyes, as all these features are an indication of an over ripe fruit. When the fruit is plucked, it immediately stops ripening, therefore one should choose the one that smells sweet and fragrant at the stem end. If it smells sour, musty or fermented, then it is definitely spoilt. The fruit can be stored at room temperature for a day or two, but then it starts ripening, therefore, it should be wrapped in a poly bag and stored in the refrigerator. It stays fresh for another 4 or 5 days.  

Parsley is universally regarded as the all purpose green garnish. It is by far the most commonly mentioned of herbs in recipes all over the world. Parsley though regarded as a humble herb – inexpensive and usually gracing the dinner table as a garnish. In recent years this simple and plentiful herb has gained its place in gourmet dishes and cooks are depending on parsley to provide flavor, texture and intensity to many recipes. Parsley provides the chefs of France and other European countries a versatile and tasty addition to traditional preparations.   Parsley is a bright green, biennial herb having flat or curled, ternately compound leaves which are used as seasoning or garnish. Though there are more than 30 varieties of this herb, the most popular are curly-leaf parsley and the more strongly flavored Italian or flat-leaf parsley. Curly leaf parsley is usually used as a garnish. Many people feel that flat leaf parsley has a stronger flavor and this opinion is backed by chemical analysis which finds much higher levels of essential oil than what is found in the flat-leaved cultivators. Parsley derives from the Greek word meaning “rock celery” (parsley is a relative to celery).   A Brief History Parsley is mentioned by the ancient Romans in the forth century BC. Two types, one with dense crowded leaves the other with open, broader leaves are described. Pliny, in the first century AD writes that there would not be a salad or sauce served without parsley. The Greeks, on the other hand, didn’t eat it. It was considered sacred to the dead having reputedly sprung from the blood of their hero Archemorus. The Ancient Greeks crowned winners of major sporting events with wreaths of parsley. One rumor had it that you could bring about the demise of an enemy by plucking a sprig of parsley while speaking his name. However, it is used in the Hebrew celebration of the Passover as a symbol of rebirth. In Medieval times revelers placed it on their tables and around their necks to absorb food odors. It was also used as a poison antidote. It was introduced into England from the Mediterranean, where it originally grew wild, in the 16th century and both the plain and curled variety is mentioned by McMahon in 1806 as being in American gardens. Parsley originated in the Mediterranean area and culinary historians have found evidence that it was cultivated in Sicily and Sardinia. The Neapolitan cooks in the Italian Naples maintain that their variety is the oldest and most flavorful. Referred to as Italian parsley, it is known for its pungent stems and is eaten in summer to replace celery. Since parsley is member of the celery family, it follows that its usage is much the same as this first cousin. Hamburg parsley is another variety that is grown for its root. In addition, there is curly parsley and flat-leaf parsley. The Romans used parsley as seasoning and as a curative after those lavish banquets. Hercules wore garlands of parsley on special occasions as did the Greeks, who revered it and wove into a victor’s crown at the Isthmian games. Charlemagne maintained a generous supply of a cheese flavored with parsley seeds. Selection and Storage One should always go for fresh parsley over the dried form of the herb since it is superior in flavor. Parsley should be chosen based on the deep green in color and the crisp and fresh looking ones. The bunches which have leaves that are wilted or yellow should be avoided. In case one goes for the dried variety, then it is preferable to purchase organically grown parsley since this will ensure that the herbs have not been irradiated. Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator. If one has excess flat leaf parsley, one can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place. Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first freezing. Serving Tips There is hardly a savory dish that is not enhanced by parsley. This flavorful herb is used to enhance numerous dishes such as grilled racks of lamb, broiled steak, fish or chicken. It is also commonly used for outdoor grilling of meats, fish and vegetables when it is added to create a delectable crust. Minced parsley is a visually appealing garnish for soups, stew, meat loaves and casseroles. Mixed with lemon rind and minced garlic, it becomes gremolata, an Italian garnish for ossoboca (braised veal shanks). It is a main component for Italian salsa verde (green sauce) for boiled meats and of Middle Eastern tabbouleh (cracked wheat, tomato and parsley salad). Parsley sprigs may be deep fried as a garnish for fried foods.

apaya is a Tropical fruit, with a soft musky taste and a butter like consistency. It is the fruit of the plant Carica papaya, in the genus Carica. It is native to the tropics of the Americas, and was cultivated in Mexico several centuries before the emergence of the Meso-American classic cultures. It is often referred to as the tree melon or the pawpaw. It was called the “fruit of the angels” by Christopher Columbus. A Papaya tree is a large tree, with a single stem. It grows to about 5 to 10 meters tall, and has spirally arranged leaves mainly confined to the top of the trunk. The leaves are large, ranging from 50-70 cm in diameter. They have deeply palmately lobes having an average of 7 lobes. The tree is generally   unbranched if unlopped. The tree bears flowers, which are in the shape of the flowers of plumeria, but are comparatively smaller in size and are wax like. The raw papaya fruit id green in colour and attains a yellow-orange hue, when it ripens. The fruit becomes tender as it ripens.       Nutritional Value Papayas are a rich sources of plethora of vitamins and minerals and essential elements, which are beneficial for the human body. Nutritive Values-Per 100 gm Vitamin A: 1,750 I.U Vitamin C: 56 mg. Calcium: 20 mg. Phosphorus: 16 mg. Potassium: 470 mg. Carbohydrates: 10 gm Calories: 39 Plenty of Vitamin E and     Propagation of the Papaya Tree Papaya is grown from seeds. The papaya seeds can be dried and stored for more than a year in airtight refrigerated containers. The fresh seeds of the fruit germinate within 10-14 days. The germination time can be further reduced by removing the gelatinous outer seed coat (sarcotesta) before drying. Papayas grow well in many types of soil, but they must be adequately drained. If the soil drainage is not adequate, it may lead to a number of root diseases. Heavy clay and pahoehoe lava soils should be avoided. Soil pH near neutral (pH 6.0 to 7.0) is preferred.   A papaya tree bears fruit all year round. The papaya plants continue to bear fruits for many years, but with age the yield also falls and the picking becomes difficult.In commercial plantations, the fields are replanted after three years.   Uses of Papaya Papaya is a multi faceted fruit, which can be put to a wide array of uses, some of them may be listed as follows: The fruit, when ripe, can be consumed raw. It may be cut into slices and then scooped with the help of a spoon. A dash of lemon/lime on the fruit enhances its flavour further A papaya can also be an integral part of a salad, and may be combined with any other fruit Mostly, people discard the black seeds of the fruit, which are actually edible and have a pleasant pepper flavour. They can be ground and used instead of pepper as a healthy option The seeds can also be blended into a creamy salad dressing, thus giving it a pepper like flavour Mix diced papaya, jalapeno peppers and ginger make a unique salsa that goes well with shrimps, scallops and other seafood For an excellent cold soup treat blend papaya, strawberries and yogurt together. it results in a lip-smacking treat for one and all Ripe papayas are often used for making the meat tender. The papain present in the fruit helps break the proteins in the meat, thus making it tender Papaya like most of the fruits makes for an effective skin rejuvenating tonic. Papaya paste is often used by women to bring a radiant glow to their faces. If used regularly, the fruit works magic for the skin, makes it more soft and supple and improves the complexion to a great extent. Caution—Papaya May Cause Allergy Much like avocados and bananas, papayas also contain substances called the chitinases, which cause the latex fruit allergy. It is often seen that a person suffering from latex allergy is often allergic to these fruits as well. If grown organically, i.e. not treated with gas, the fruit has fewer allergy causing compounds. The cooking of these fruits deactivates these enzymes, thus making them safe for consumption. How to Choose a Papaya? A healthy fruit, papayas are consumed in large quantities all over the world. As they are highly perishable, care should be taken while selecting the fruit. It is advisable to go for the one that is fairly large, and is more than half yellow. It should yield under palm pressure, but at the same time should not be too tender. Also avoid the ones with scars and blemishes. If the papaya is not yellow, it may be kept at room temperature for a few days so that it may ripen. Unripe papayas should not be refrigerated, as refrigeration brings the ripening process to a halt. The ripe ones, however may be refrigerated, but should be consumed at the earliest. Health Benefits of Papayas Papaya is not only a tasty fruit, but is also a rich source of a number of anti-oxidants such as flaunts, carotenes, Vitamin C, Vitamin B, Folate, fiber, potassium, magnesium, etc. All these nutrients promote the health of the cardiovascular system and provide a shield against a number of chronic diseases. Papaya also contains large units of papain, a digestive enzyme. This enzyme is often extracted from the fruit to make anti-inflammatory, anthelmintic, and analgesic medicines. Some of the health benefits associated with eating the fruit include: Papain, present in the fruit aids in the digestion process If consumed regularly over a period of time, papaya can cure a longstanding problem of constipation Researchers believe that if the fruit is taken alone for a span of 3 days, it has beneficial tonic effect for the stomach and the intestines The juice of papaya is believed to cure colon infections and in breaking down pus and mucus The fruit may also prove beneficial in preventing cancer in organs and glands with epithelial tissue (ripe papaya) Prevents nausea; includes morning sickness and motion sickness The seeds of the fruit have antihelmintic properties for expelling worms, and are often given with honey. Two teaspoons of papaya seeds if chewed and swallowed after each meal have a wonderful effect on the stomach. Papaya contains ample amounts of Vitamin C and Vitamin A, which are essential for the proper function of a healthy immune system Various studies have shown that regular consumption of the fruit provides protection against Rheumatoid Arthritis Eating papaya everyday also promotes lung health and is an ideal fruit for smokers.

The leaves of a perennial Eurasian herb of the mint family, having aromatic leaves. The dried leaves are used as seasoning are pleasantly pungent or tart in taste – kind of spicy flavor. The flavor makes it a perfect addition to traditional Italian and Mexican cuisines. Unlike some herbs, whose fresh characteristics mellow upon drying, oregano’s flavor and aroma intensify—the dried form is actually preferred to fresh in many dishes. Oregano and basil are natural complements, and combined, they are indispensable in pizzas, pastas and other Italian dishes.   Botanically speaking oregano refers to the Origanum vulgare, which is known as wild marjoram in Europe owing to its close resemblance to the herb that is known as sweet marjoram. It is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. In Mediterranean climates oregano grows as a perennial plant, but in the harsher climates of North America, they grow as annuals. The English used oregano as an ingredient in snuff and as a perfume in sachets. Etymological Background The English word oregano derives from the Latin origanus/origanum which in turn originated in the Greek oreiganon. The Greek word was probably a corroboration of two words oros + ganos i.e. “mountain” + “brightness, ornament”, probably alluding to the plants’ bright beauty in its hillside habitat. Folklore and Legend Legend has it, the Greek goddess Aphrodite created aromatic oregano as a symbol of joy and grew it in her garden on Mount Olympus. Perhaps we should not be surprised that oregano was believed to bring happiness. After all, it seems to cure almost everything. (One of the ancient Greek names for oregano was panakes or “all heal”.) In addition to oregano’s association with Aphrodite, Greek goddess of love and beauty, the herb is linked to the goddess Artemis, protector of childbirth. Artemis often was depicted wearing a crown of dittany of Crete (Origanum dictamnus) and ancient Greek women also wore the wreaths during labor. The blooming of the beautiful purplish flowers of the Oregano plant on the mountains had a symbolic and spiritual meaning for the ancient Greeks, the herb springing up on the graves of the dead signified that the happiness of the deceased person in the afterlife. Oregano floral wreaths were very commonly worn by couples at both Greek and Roman marriages, this floral wreaths of the herb was taken to symbolize the joyfulness of the wedding and the happiness of the couple. Medicinal Value But the plant’s medicinal value is more than an ancient fable. Oregano helps to settle flatulence and stimulates the flow of bile. Strongly antiseptic, may be taken to treat respiratory conditions such as coughs, tonsillitis, bronchitis and asthma. It is also considered to be a useful promote of menstruation. The diluted oil can be applied externally to toothache or painful joints. “Egyptians valued Oregano for its ability to disinfect wounds and speed the healing process…. After Aristotle observed that tortoises ate snakes and then ate Oregano to avoid dying, he recommended it as an antidote for poisoning….” Aromatherapy PA by Roberta Wilson.   Oregano Oil is one of the strongest antiseptic and antiviral essential oils. It boosts immunity and is especially effective against allergies, Candidiasis, chronic fatigue syndrome, and fungal infections. It stimulates sluggish lymphatic circulation. During convalescence or in states of general weakness, the body can be strengthened and energized by Oregano. Its antibacterial action makes Oregano ideal for spraying in a sickroom to cleanse or sterilize it and to prevent the spread of infection. Respiratory ailments as asthma, bronchitis, colds, flu, sore throat, and even whooping cough respond well to Oregano Oil’s ability to fight bacterial and viral infections, relieve congestion, loosen and release phlegm, and soothe coughs, while it eases aches and pains and reduces muscle spasms. Oregano alleviates the pain and inflammation of joint and spinal problems such as arthritis, backache, bursitis, carpal tunnel syndrome, rheumatism, and sciatica. It is often used in a pack or poultice to treat sprains, swelling, and stiffness Oregano is helpful for all digestive disorders, particularly those resulting from nervousness. It eases indigestion that results from eating too rapidly. It calms the stomach, can stimulate appetite, relieves diarrhea, and can even cure hiccups. Oregano can soothe headaches, migraines, and nervous tension. Its antiseptic abilities help to fight infection of earaches. Some people report success in preventing or minimizing motion sickness by drinking Oregano herb tea. Others recommend chewing fresh Oregano leaves to provide temporary relief from painful toothache. The anti-inflammatory action of Oregano Oil helps to heal wounds and skin infections, as well as to relieve skin disorders such as dermatitis, eczema, psoriasis, and seborrhea. Because it has strong antifungal and antiseptic properties, it can fight fungal infections of the skin such as athlete’s foot and jock itch. Massage diluted Oregano Oil into the fingernails to fight fungal infections there. Applied topically, it helps reduce chronic skin infections. Oregano is a powerful insect repellant; it may help to alleviate skin parasites, such as lice, because of its antiparasitic activity. Oregano can often stimulate the flow of menstruation when used in a sitz bath or when massaged on the abdomen. It also relieves the pain of menstrual cramps and helps to overcome insomnia. Culinary Uses Oregano can effectively be combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. It can be used to flavor any culinary recipe or dishes, such as pizza, pasta, all sorts of tomato based dishes, different Italian sauces. Oregano can be used green in salads, it can be used to flavor shellfish and added to cheese spreads, it can be used in vegetable casseroles and soups, oregano can also be used in meat stews, with poultry, and other meat dishes including pork and , lamb and veal dishes. Oregano leaves can be crushed and then added during the last ten minutes of cooking to a dish to bring out the maximum flavor and aroma. The herb should not be excessively used. Fresh sprigs of the Greek oregano can be used to flavor olive oil. Nutritional Value Oregano is an excellent source of vitamin K and a very good source of iron, manganese and dietary fiber. In addition, oregano is a good source of calcium, magnesium, vitamin A, vitamin C and omega-3 fatty acids.

Oranges belong to the category of citrus fruits and are of the Citrus sinensis family. The citrus trees are of the same genus, Citrus, and remain largely interbreedable, that is to say that there is only one super species. Some citrus fruits include oranges, grapefruit, lemons, limes, etc. The fruits belonging to the citrus family are considered berries, as they are fleshy, soft, have seeds, and are derived from a single ovary. Oranges are believed to be hybrids between the pomelo (Citrus maxima) and tangerine (Citrus reticulata) and are considered to be a hesperidium kind of a berry. The orange tree is a small flowering tree, which grows to a height of about 10 m. It has evergreen leaves, which grow to a length of about 4-10cm long. The seed inside an orange is referred to as the pip, whereas the thread like structures attached to the peel and the flesh are termed as the pith.   Origin The Orange fruit traces its origin to South-east Asia. The word orange, is an adaptation of the Sanskrit word narangah. The oranges, which were brought to Europe from India or China were of Citrus aurantium variety, the bitter orange. It is also referred to as the Chinese Apple or Applesin by many people. It is believed that the Duch, Portuguese, Spanish and Arab sailors planted citrus trees along their trading routes to prevent scurvey. Production of Oranges Oranges are grown in groves, and are grown extensively throughout the world. Brazil, USA and Mexico are amongst the top orange producing countries of the world. As the orange trees are sensitive to frost, care should be taken to prevent frost formation on the leaves, bark and branches. So, when sub-freezing temperatures are expected, the best part is to spray the tree with water, to protect it from temperatures that have dropped below the freezing point.   Nutritional Profile Oranges are rich in Vitamin C and are also a good source of dietary fiber. They are also good sources of other vitamins including vitamin B1 and Folate, as well as Vitamin A, Thiamine, Vitamin B6, Calcium and Potassium.   Nutritive Values per 100 gms. Vitamin A: 190 I.U. Vitamin B: Thiamine .08 mg. Vitamin C: 49 mg. Calcium: 33 mg. Phosphorus: 23 mg. Potassium: 300 mg. Varieties of Oranges Bahianinha: It is a variety of the Washington Navel and is exported mainly from Brazil. It is small in size and has a thin rind, which is dimpled and easy to peel. The pulp of the fruit is crisp, sweet, and is generally without seeds. This variety of oranges forms 30% of Brazil’s citrus crop and is grown mainly in Sao Paulo Berna: This variety is grown mainly in Spain, the place where it originated. These oranges are moderately sweet and are ideal for cooking as they have almost no seeds. They are medium in size, having ten to twelve segments. The rind of the fruit is yellow-orange and the pulp is golden in colour, and has a pear like taste. Blood (Maltese): Rich in colour, these oranges are small sized and are ideal for making sorbets and desserts. Their taste is an exquisite blend of oranges, raspberries, and concord grapes. The pulp colour ranges from red to reddish purple, and its rind from an orange to an orange deeply suffused with red. They are believed to have originated in Italy, and is now extensively grown in Spain and Malta Persian Orange: They are a variety of bitter-sweet oranges, which are widely grown in southern Europe. They were brought to Europe by the Portuguese in the 15 th century from India. Now sweet, these oranges grow in different shapes and sizes, depending upon the growing conditions. There are usually upto 10 segments inside each orange Naval Orange: In an orchid in Brazil, a single mutation gave rise to the yield of the navel oranges. They are also known as the Washington, Riverside, or Bahie navel. The mutation causes the orange to produce a second orange at its base, much like a conjoined twin. This formation looks like that of the human navel, and thus the name. As they have no seeds, therefore the process of cutting and grafting is the only way to produce them Valencia Orange: It is a variety of sweet oranges, which is used for juice extraction. It is a fruit, which grows late and enjoys a large demand, when the navel oranges are out of season. This orange was chosen the official mascot of the FIFA World Cup, which was held in Spain in 1982.   Uses of Orange Oranges can be put to multiple uses, be it for food or for cosmetic purposes. Oranges are relished all in themselves and are also used in many recipes to add to them a zingy taste. Orange juice is an indispensable part of a healthy breakfast, and gives you the desired energy to carry out your tasks throughout the day. Orange oil is a widely used aroma therapy oil, which aids in relaxing the senses. The bees bred in an orange grove produce an orange flavoured honey, which is extremely good to taste. Almost all the parts except the pip and the pith are used to make marmalade. Orange peels are used by gardeners as skull repellents. The powder made with the orange peels is an excellent face mask ingredient, and if used regularly, adds a glow to the face. Orange juice added in the face packs give a new life to the skin by removing the dead cells.   Health Benefits Associated With Oranges Oranges are rich in a compound called Betacarotene, which is a powerful antioxidant that protects our cells from getting damaged A rich source of calcium, regular consumption of oranges helps build and maintain strong bones and teeth The fruit is also rich in Folic Acid, which is ideal for proper brain development Research has shown that inclusion of oranges in our daily diet aids in keeping blood pressure under check because of the ample amount of magnesium content in them Oranges contain a healthy dose of Vitamin C, which helps in antioxidant protection and also gives a boost to ones immune system, making it more strong and resistant to diseases The potassium present in the fruit facilitates the maintenance of the electrolyte balance in the cells of the body and also helps in maintaining a healthy cardiovascular system Potassium helps maintain electrolyte balance in the cells, and is important in maintaining a healthy cardiovascular system Vitamin B6 helps support the production of hemoglobin that carries oxygen to all parts of the body, and is present in ample amounts in oranges Oranges have also proven to prevent Kidney Stones Eating oranges helps in preventing ulcers and reduces the risk of stomach cancer People addicted to alcohol have found that their desire for liquor greatly reduces by drinking orange juice Consumption of large quantities of oranges decreases the mucus secretion from the nose.

An Introduction to Onions Onion, one of the most widely used vegetables of the world, is a root vegetable used as a seasoning in fresh and dry forms. This underground bulb is known for its distinct/pungent flavor and aroma. It is an inseparable element of almost every meat dish. But its use is not only confined to the non-vegetarian items, it also mixes well with various vegetables. Needless to explain its utility in preparing the soup, stew, stir-fry, salad and sauce. Today, onions are used in a variety of dishes and rank sixth among the world’s leading vegetable crops. For the past five thousand years, this root vegetable is used in one form or another by humans. In the general sense, the word ‘onion’ can be used for any plant in the genus Allium, but used without   qualifiers usually means Allium cepa, which is also known by the names of ‘garden onion’ or ‘bulb’ onion and ‘shallot’. Onions are classified in two categories viz. green (“scallions”) and dry onions. It is believed that this plant has been originated in Asia. It contains protein, sugars, cellulose, minerals, a fixed oil, an essential oil and over 80 per cent water.   Brief History Findings and records suggest that onions were originated several thousands years ago in South Asia. In Caananite Bronze Age settlements, traces of onion remains were found alongside fig and date stones dating back to 5000 BC. It is regarded as an inseparable element of almost every Indian cuisine. Though a portion of Indian population did not consume this vegetable due to religious forbiddance, it is one of the most widely cultivated vegetable of the country. When onion was introduced in Egypt, it became more than just food. Archaeological findings suggest that the ancient Egyptians worshipped the onion, believing that its spherical shape and concentric   rings symbolized eternity. It is also believed that the workers who built the Egyptian pyramids may have been fed radishes and onions. Onions were even used in Egyptian burials as evidenced by onion traces being found in the eye sockets of Ramesses IV. In 1492, Christopher Columbus has introduced onions in North America. It was used in various forms in various cultures. Greek athletes ate large quantities of onion because it was believed that it would lighten the balance of blood. Roman gladiators were rubbed down with onion to firm up their muscles.   Plant Description Onion is an annual plant which is cultivated for its bulbous root, which is pungent and/or sweet in varying degrees. It is hardly grown as a biennial crop. A sandy, fertile loam is the best soil for growing onions. As a cold weather crop, onion plant needs cool climate to grow their green tops and warm weather to ripen the bulbs. The plant require good drainage and plenty of sunlight. The plant can grow upto two feet in height. It has upright, cylindrical, green leaves attached to the swollen leaf bases that form the bulb below ground.   Culinary Uses For centuries, this root vegetable has been widely used a basic flavouring in the kitchen. It is one of those vegetables which are used as a vegetable, or as a spice to bring out the flavour of other dishes without overpowering them. The paste of onion in combination with garlic and ginger, is the basic element of every meat dish prepared in Indian subcontinent. This root vegetable is also used in soups, pickles and cooked vegetable dishes, sauces, hearty casseroles, and bean and lentil dishes. It is a common ingredient in marinades, and an onion studded with cloves is often a main flavouring in stocks and courts-bouillons. Nutritional Value Onions are regarded as an antiseptic, diuretic, expectorant and rubefacient by the nutritionists. Its juice or paste is used for wound healing, skin complaints (acne), insect bites, hemorrhoids, boils and toothache. The raw juice is diuretic and the whole onion is an appetite stimulant and digestant.